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Chicken Cobb Salad

  • Author: Beth Djalali


A healthy salad perfect for a hot summer day.




  • 1 tablespoon dijon mustard
  • ¼ cup lemon juice
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅔ cup avocado oil


  • 1 lb boneless, skinless chicken breast or chicken thighs
  • 4 hard-boiled eggs
  • ½ lb bacon, cooked
  • 1 head green leaf lettuce, torn into bite-size pieces
  • grape or cherry tomatoes
  • 1 cup cucumber, sliced
  • 1 avocado, thinly sliced
  • 1/2 red onion, thinly sliced


  1. Dressing: Whisk together dijon mustard, lemon juice, honey, salt, and pepper. Gradually whisk in the avocado oil until dressing is fully emulsified. Set aside.
  2. Rub chicken breasts with olive oil. Sprinkle generously with salt and pepper.
  3. Set oven to broil then insert chicken. Broil for 30 minutes or until chicken is cooked through then cut into slices.
  4. Cut the hard-boiled eggs into quarters or slice with an egg slicer. Cut the bacon into 1-inch (2 ½ cm) pieces.
  5. Arrange the lettuce in a large bowl. On top of the lettuce, place small piles of the chicken, eggs, bacon, tomatoes, onion, cucumbers, and avocado.